Pasta soup with meat balls

  • Difficulty


  • 60 g0SX0064
  • 1 slice toasted bread
  • 1 small bunch Italian parsley
  • 300 g veal off the bone
  • 2 shallots
  • 2 spring onions
  • 4 tbsp. milk
  • 1 egg yolk
  • 1 clove garlic
  • 1 onion
  • 1¼ l beef stock
  • pinch of nutmeg
  • salt and pepper
Tubetti Rigati n° 64


Peel the shallots and the garlic; then peel and rinse the onion and slice it finely, rinse the spring onions, remove the tougher leaves and the roots and slice them finely.Wash and chop the parsley. Remove the crust off the slice of toasting bread and either sift it or grate it.Chop finely the shallots with the garlic, put them in a bowl with the grated bread and the parsley then mix all the ingredients well; add the yolk, the milk, a pinch of salt, a touch of pepper and of nutmeg and finely the minced meat.Fold in all the ingredients with a wooden spoon until they are all smoothly blended.With the meat mixture make small bite-size balls; place them in a large and low pan, cover them properly with 1/4 litre of broth, cover the pan with a lid and cook them for 7-8 minutes over a medium heat.In the meanwhile in another saucepan put the sliced onion and the remaining broth and bring to the boil; simmer, covered, for about 20 minutes, stirring often.Add the pasta And cook it for 7-8 minutes; half way through the cooking and once drained, add the meatballs and the spring onions.Mix well. Serve the soup immediately nice and warm.